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Stuffed Ridge gourd Kuzhambu | Stuffed Peerkangai Kuzhambu

Ridge gourd is rich in beta carotene, dietary fiber, vitamin C, zinc, riboflavin, iron and magnesium. Ridge gourd is known as Beerakaya in telugu and Peerkangai in tamil. Ridge gourd is stuffed with freshly prepared stuffing. Onions and tomato are fried and ground to fine paste. Cook the stuffed ridge gourd and ground gravy in pressure cooker for 3 whistles. This kuzhambu can be served as a side dish to Rice.Please check below for step by step instructions and pictures for preparing South Indian stuffed peerkangai kuzhambu | Stuffed Ridge gourd kuzhambu.Preparation Time: 15 minsCook Time: 25 minsYields: 4 Servings

Ingredients:Table 1: For stuffing

Ridge gourd Medium size

1

Sesame seeds | Ellu

1 tbsp

Shredded coconut

2 tbsp

Peanuts

2 tbsp

Salt

As needed

Coriander powder

1 tsp

Chilli powder

1 tsp

Table 2: For Gravy

Oil

2 tsp

Ginger and garlic

1 tsp

Onions chopped

1/2 Cup

Tomato chopped

1/2 Cup

Salt

As needed

Coriander powder

1 tsp

Chilli powder

1 tsp

Table 3: For Tempering

Oil

1 tbsp

Mustard | Kadugu

1/4 tsp

Curry leaves

3 to 5

Cumin seeds | Seeragam

1 tsp

Urad dal

1 tsp

Red Chillies

2

Coriander Leaves

For Garnishing

Instructions:
For stuffing:

Dry roast sesame seeds, shredded coconut and peanuts. Allow it to cool and grind it into coarse powder. Add salt, coriander powder and chilli powder to this ground powder. Now the stuffing is ready.

Wash and peel the outer skin of Ridge gourd. Don't have to scrap the whole green skin. Cut into 1.5 inch circles.

Make a cross using knife to half of its length. Don't cut the vegetable fully. Check the below picture Place the stuffing inside ridge gourd.